All Day I Dream About Food · by Carolyn Ketchum★ 4.7 (24)
Victoria Sponge Cake
NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 27%
CARBS 31G30% OF CAL
11G FIBER13G OTHER6G TOTAL SUGAR
FAT 31G67% OF CAL
9G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb, gluten-free Victoria Sponge Cake made with almond flour and sweetened with sugar substitutes. Elegant and moist with raspberry filling and whipped cream.
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View the full recipe on All Day I Dream About Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 cups almond flour
- 1/3 cup whey protein powder
- 2 tsp grain-free baking powder
- 1/4 tsp salt
- 1/2 cup butter (softened)
- 3/4 cup Swerve Sweetener
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup almond or cashew milk (unsweetened)
- 1 1/4 cup heavy whipping cream
- 2 tbsp confectioner’s Swerve Sweetener
- 1 cup raspberry chia seed jam
- 1 tsp confectioner's Swerve for dusting the cake
At a glance
PER SERVING · TIME 60M
CAL 21%·PRO 27%
CARBS 31G30% OF CAL
11G FIBER13G OTHER6G TOTAL SUGAR
FAT 31G67% OF CAL
9G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 122mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 93mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.